Sweet Buttery Crusted Custard Mochi
Sweet Buttery Crusted Custard Mochi
Print recipe
| Serves | 24 -32 |
| Prep time | 10 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 10 minutes |
| Meal type | Dessert, Snack |
| Misc | Pre-preparable, Serve Cold |
| From book | Adapted from Favorite Island Cookery |
A blend of soft custard and mochi with a sweet and crunchy buttery crust.
Ingredients
- 1 stick softened unsalted butter (1/2 cup of butter)
- 1 1/2 cup sugar
- 4 eggs (brought to room temperature)
- 4 Cups whole milk
- 2 Teaspoons vanilla extract
- 2 Cups Mochiko flour
- 3 Teaspoons baking powder
- Crisco
Optional
- 1/2 - 1 cup sweetened shredded coconut (1/2 cup for one pie pan shell or 1 cup for a large 9)
Note
Store leftovers covered in the refrigerator.
Directions
| Step 1 | |
| Grease two large 9" glass pie pans or one large 9" x 13" glass pan with Crisco. Set aside. Preheat oven to 350°F. | |
| Step 2 | |
| In a large bowl, cream together the butter and sugar. Add one egg at a time and mix. Add in the remaining ingredients and mix well. | |
| Step 3 | |
| Divide mix into the two pie pans or pour all into a 9" x 13" pan. Optional - sprinkle top with shredded coconut. Bake for 1 hour. Remove from oven and let it cool completely. Serve or place into the refrigerator to chill overnight and serve. | |